It's schnitty night, veggie-style! Crumbed Japanese tofu is the star of the show, with sesame fries as its trusty sidekick and a crisp pear salad that just might steal the limelight.
mixed sesame seeds(ContainsSesame)
garlic aioli(ContainsEgg, MilkMay be presentTree Nuts)
Japanese Dressing(ContainsSesame, Soy)
Japanese tofu(ContainsSoy, GlutenMay be presentPeanuts, Sesame)
mixed salad leaves
soy sauce(ContainsSoy, Gluten)
Preheat the oven to 220°C/200°C fan-forced. Slice the potato (unpeeled) into 1cm fries. Place the fries on an oven tray lined with baking paper. Sprinkle with the mixed sesame seeds, season with salt and pepper and drizzle with olive oil. Toss to coat, then bake until tender, 25-30 minutes.TIP: Cut the potato to the correct size to ensure it cooks in the allocated time.
While the fries are baking, thinly slice the pear. Thinly slice the cucumber into half-moons. In a small bowl, mix the garlic aioli with 1/2 the Japanese dressing.
In a shallow bowl, add the plain flour. In a second shallow bowl whisk the egg with the soy sauce. In a third shallow bowl place the panko breadcrumbs. Gently dip the Japanese tofu into the flour, followed by the egg mixture and finally in the breadcrumbs. Set aside on a plate.
When the fries have 5 minutes cook time remaining, heat enough olive oil to coat the base of a large frying pan over a medium-high heat. When the oil is hot, add the crumbed tofu and cook until golden, 2-3 minutes each side. Transfer to a plate lined with paper towel and season with salt and pepper.
Just before serving, place the pear, cucumber, mixed salad leaves and crispy shallots in a bowl with the remaining Japanese dressing and toss to coat.
Divide the crumbed tofu between plates. Serve with the sesame fries, pear salad and Japanese mayo on the side.